Directions

1. Combine all dry ingredients in a medium bowl. Whisk all wet ingredients in a separate bowl, then slowly add the wet to the dry, mixing until all lumps disappear.

2. Cover and refrigerate for an hour. Brush or spray a six inch skillet with vegetable oil and heat over medium heat.

3. Pour 1/4 cup of the batter into the skillet, swirling the skillet so the batter covers the entire bottom. Cook for 30 - 40 seconds, flip, cook for another 15 seconds. Stack crepes individually, separating with a sheet of wax paper.

2. Place 3 tablespoons of filling on the bottom third of the crepe. Fold the end over and roll firmly. Repeat with remaining ingredients and crepes. Place stuffed crepes on a platter, cover and refrigerate for an hour.

Sauce

1. In large saute pan over medium-high heat, melt the butter. Add sugar and cook for 2 minutes. Add strawberries and cook for 1 minute.

2. Add the liqueur and chocolate sauce and simmer for 2 minutes. Add crepes to pan and cook for a minute or so, basting with the sauce.

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